Dismantling the patriarchy…one drink at a time!

Ferneducation

This week in the Dig I wrote a brief history of the cult favorite Fernet Branca. If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least. You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet. It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends! Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.

FERNET AND COLA

An entire country can’t be wrong. In Argentina one million cases of Fernet Branca are consumed annually in this fashion. Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly. It’s a balanced boozie bear hug in a glass.

Stir ingredients with ice for 30 seconds. Strain into a chilled cocktail glass.

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal. I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.

Stir ingredients over ice and strain into a chilled cocktail glass. If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!

8 Responses

I adore Fernet Branca straight and hoard bottles in my own home. But where do you buy this delicious elixir in Boston? My nearby package stores, which tend to specialize in boxed wines and ales, do not sell it.

Brix’s South End location had it as recently as last weekend. Also, Martignetti in Allston has had F-B every time I’ve looked for it, sitting on the shelf amongst a pretty impressive selection of amari.

I had the Root of All Evil two weekends ago up in Glen. Magnificently deep and layered, gonna keep it in my winter rotation at home. I’d note Jeff also finishes with a flamed orange zest, á la Taggart.

Thanks for turning me on to this challenging spirit. I’ve tried a few variations in the hopes of finding something that will let me enjoy the flavor in as unadulterated a manner as possible, but the bitterness makes that tough. I finally settled on the following recipe: